Knife skills are life skills. For lovers of Asian food, your ability to cook your favourite dishes is dictated by how well you yield a knife. Sushi, sashimi, dumplings, stir-fries, and homemade noodles are a slice away.
Join us in mastering the blade through slicing, dicing, chopping, mincing, and Japanese cuttings. We will finish the class by making refreshing and wholesome Asian salads with what’s been cut. Let's slice through your kitchen time.
Fundamentals: types of knives (Western vs Asian), how to select, handle and maintain
Preparation: setting up a workstation, choosing & maintaining chopping boards, safety rules
Cutting principles: holding a knife, body position, stabilization of cutting objects, what it means to “cut”
Cutting practice: push cut, pull cut, top to down cut, mincing & pasting, chiffonade, Japanese cuts (for sashimi, sushi and tadaki)
Chinese cucumber salad & Oriental slaw
-> NB: Bring a 20-25cm Chef's knife to the class
For lunch, 2 salads are served. Standard recipes use sesame, cheese, soy sauce, fish sauce, and cooking alcohol.
This workshop accommodates all dietary requirements (halaal, vegan, pescatarian, gluten-free): Please share your requirements when booking.